SweetEmotionsOfLiqueur

<p>You say “lik-er,” we say “lik-or,” let’s call the whole thing off… </p><p>:::record scratch:::</p><p>Hold on. Before we ruin this beautiful friendship (after all, what’s a little pronunciation difference between boozin’ buddies?),<em> there really is a difference</em> between Liquor and Liqueur.</p><p>And it’s much more than just a few vowels. Because if you’ve ever been seduced by a sweet-talking White Russian or Kir Royale, you know that Liqueurs are in a <em>class of their own</em>.</p><p>Still not sure? Well, there’s no sugar-coating it — you’re just gonna have to <em>let this box do all the talking</em>. The good news? You’re doing all the tasting. Sounds like a sweet deal to us.</p><p>So… Liquor. You’re familiar. No intro needed…</p><p>Okay, maybe a teeny, tiny one. Because according to our pal <em>Merriam-Webster</em>, it’s a liquid substance that’s usually been distilled to produce alcohol. Now, that leaves a lot of room for different expressions, but the usual suspects in this category are Vodka, Rum, Gin and Whiskey.</p><p>Liqueur, on the other hand, is a <em>type of Liquor</em>. The “distilled” part still holds true — Liqueurs are indeed based on some sort of distilled Spirit. But that Spirit is flavored with a variation of herbs and spices, cream, fruit, flowers or nuts from all over the world. And they typically have a <em>slightly sweet edge</em>. Think: Chartreuse, Schnapps, Amaretto and Sambuca.</p><p>They’re rarely aged, and commonly<em> serve as mixers</em> — but a few are best savored straight up and on their own. We have three Liqueurs that’re up to that task. All the way from Tel Aviv, there’s the botanical-inspired <em>Milk & Honey Roots Herbal Liqueur</em>; from our Aussie buds down under, we have the eye-opening <em>Mr. Black Cold Brew Coffee Liqueur</em>; and last, but most definitely not least, from Switzerland — <em>Säntis Malt Apricot Malt Liqueur.</em></p><p>And hey, when life gets you bitter, change your perspective back with a sip of something sweet (and spiked). <em>Cheers!</em></p><p><u>Smartass Corner: </u></p><p>1) Liqueurs, also called “cordials,” are usually <em>lower in proof than traditional Liquor</em> — typically 80 proof or less. Although you’ll find some Liqueurs that give Liquor a run for its ABV money.</p><p>2) <em>Milk & Honey Roots Herbal Liqueur </em>was crafted in honor of Israel’s 70th anniversary. The distiller asked seven revolutionary, creative and daring entrepreneurs to choose a unique herb, root or spice that represents<em> the essence of Israel</em> for them. Their choices: almonds, savory, coriander, jasmine, tarragon, thyme and cardamom. All of which were used in the final production and infused with honey.</p><p>3) Coffee and Tequila? It’s a better combo than you think. Combine the smooth Arabica bean flavor of <em>Mr. Black’s Cold Brew Coffee Liqueur</em> with some tequila, grapefruit and club soda for a refreshing Paloma Negra.</p><p>4) <em>Säntis Malt</em> relies on natural apricots, along with beer barrel aged Säntis Malt Whisky, to craft their smooth and elegant apricot Liqueur.</p><p>5) Not that you need an excuse to break out a bottle, but… October 16 is <em>National Liqueur Day</em>.</p><p>6) Plenty of Liqueurs can be used for <em>cooking or baking</em> — some even steal the culinary show. Add some Irish cream to some brownies and you’ll never look back.</p><p>7) “The most sensible thing to do to people you hate is to drink their brandy.” — <em>Elizabeth Taylor</em></p>